Baking a whole chicken it could be in some cases challenging. Also I had a few challenges when I tested the first times, but I can brag now that I make the very best baked chicken in the world. More tasteful than the one at the restaurant!
To make this kind of mouth-watering restaurant recipe I basically respect a number of these five steps:
STEP 1: Get a chicken
Have a good dimension chicken and after you unpack the plastic packaging give it a good rinse underneath cold water.
Ensure you also rinse the inside of the chicken!
You can also use a frozen chicken in case you have one within the fridge freezer.
Tip: I’m not defrosting the chicken inside the microwave as it tends to dry the meat and it will have a different taste. Instead, I fill a pot with warm water and let the frozen chicken in the water. You need to have a sufficiently big pot chicken could be totally below water. In 60 minutes the rooster will be unfroze. Then I’ll give him a good wash in cold water (also internally) and let’s go on to the next stage.
STEP Two: Seasoning – here comes the fun segment!
You can use here only a little bit of salt and some spices sold in any local grocery store, however I want to be imaginative. Firstly I pour some organic olive oil on the whole chicken. You can also use sunflower oil but I like olive oil more. Then I use a paper towel and take away the surplus essential olive oil. This manner the spices would adhere better on the hen's skin surface and that skin can also get an improved taste and it will be crisp.
For flavoring, the possibilities are unlimited!
I put a little finely ground black pepper, a bit paprika, sea salt plus a few fresh herbs: fresh basil leaves, rosemary, dill, thyme and parsley. I put an identical mix of spices or herbs as well as for the cavity of the poultry. I also put some garlic pieces in the cavity since I love garlic.
In case you like a little heat you can also try something more exotic like: wasabi or coriander applied in the cavity of the chicken before baking it.
STEP three: Bake the chicken
Preheat the oven at 165F (74 Celsius) and bring a pan in which you put the chicken. Make sure that the pan is big enough so those cooking juices won’t leak in the oven. I take advantage of these kinds of juices to have a delicious sauce for that baked chicken.
Place the chicken inside the oven and change the temperature to 350F (180 Celsius) for fifty minutes. This temperature depends on the chicken size. In case you have a big chicken you are able to increase the baking heat but never break 400F or 205 Celsius since you shall burn the chicken!
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STEP FOUR: The dressing
When you have removed the chicken out of oven you can make some sauce! At this point I'll not use the sauce from the backed chicken.
As I said, I absolutely adore garlic :-D and I will do a sour cream and garlic dressing. For that I need 1 cup sour cream (low - fat), five garlic pieces (crushed), half tbs oregano, a pinch of black pepper along with a teaspoon of lemon juice. Combine those together and after you we got a good mix pour a tablespoon of milk to simply help it become more smooth.
STEP five: Baked chicken – serving alternatives:
Even though chicken can be eaten very well just like this, it is possible to add some aroma with it if you add a garnish. Here the opportunities are endless. I like mine having potatoes “nature” with butter and some rosemary.
For more tricks and tips on how to bake chicken in the oven and baked chicken restaurant recipes go to how to bake a chicken in the oven.com.
